Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 3⁄4 cup peeled and finely chopped parsnips
  • 1 3-½-lb. boneless beef chuck roast
  • 10 grinds black pepper
  • 3⁄4 cup fresh-squeezed, strained orange juice
  • 1-1⁄2 cups finely chopped Spanish onions
  • 3⁄4 cup finely chopped celery
  • 1 cup red wine, such as Pinot Noir
  • + 12 more ingredients
    • 3⁄4 cup peeled and finely chopped carrots
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 3 Tbs. minced garlic
    • 1 tsp. dried sage
    • 2 Tbs. unsalted butter
    • 1⁄4 cup low-sodium chicken stock
    • 1⁄4 cup plus 1 Tbs. tomato paste
    • cooked polenta, for serving
    • 1 Tbs. honey
    • 1⁄4 cup all-purpose flour
    • 2 tsp. kosher salt
    • 4 sprigs fresh rosemary, tied together with kitchen twine

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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